ServSafe Practice Test Answers

ServSafe practice Test answers 1. Elderly people Which group of individuals has a higher risk of foodborne illness? 2. Seafood Parasites are commonly associated with 3. Amberjack Ciguatera toxin is commonly found in 4. Baked potato Which is a TCS food 5. Biological What type of toxin is ciguatera toxin? 6. Exclude staff with jaundice from the What should food service operators do operation to prevent the spread of hepatitis A 7. Wet hands and arms To wash hands correctly, a food handler must first 8. Control flies inside and outside op- What should food service operators eration do to prevent customer illness from Shigella spp 9. Bandage the wound with an imper- What must a food handler with a hand meable cover and wear a single use wound do to safely work with food? glove 10. Plain band ring What item is considered acceptable work attire for a food handler 11. Handling raw meat, poultry, or seafood What task requires food handlers to wash their hands before and after doing this.. 12. The food handler is wearing gloves Which action requires a food handler that have been torn to change gloves 13. Place the thermometer stem into an How should the temperature of a shipopened container ment of cottage cheese be taken when it arrives at an operation 1/4 14. The receiving temperature is 50 de- When should a shipment of chicken be grees rejected 15. Below pork roasts Where should ground fish be stored in a cooler? 16. 7days What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 degrees or lower 17. Lettuce, fresh halibut, fresh beef roast, ground chicken On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? 18. Occupational Safety and Health Ad- What organization requires Material ministration Safety Data Sheets 19. 135 degrees What is the minimum internal cooking temperature for rice that is hot held for service 20. Rare hamburgers What food item does the FDA advise against offering on a children's menu 21. 165 degrees for 15 seconds TCS food reheated for hot holding must reach what temperature 22. Place the item on a prep counter What method should never be used to thaw food 23. 165 degrees for 15 seconds Food that is partially cooked and then finished just before service must be heated to what temperature 24. 6 Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours 2/4 25. 4 hours Hot TCS food can be held without temperature control for a max of ________ 26. Unopened pre packaged food Which food may be re served to customers 27. To reduce hazards to safe levels What is the purpose of setting critical limits in a HACCP plan 28. 171 degrees What is the minimum water temperature required when using hot water to sanitize objects 29. Corrective action What HACCP principle is being practiced when food handlers rehash melons that have surface dirt 30. Allowing the surface to air dry What is the final step in cleaning and sanitizing a prep table 31. 30 seconds What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized 32. Every 4 hours Is a food contact surface is in constant use, how often should it be cleaned and sanitized 33. Rinsing What is the third step in cleaning and sanitizing items in a three compartment sink 34. Penetration What type of thermocouple probe should be used to check the internal temperature of a beef roast 35. Washing, rinsing, and sanitizing utensils before each use What food safety practice can prevent cross contact 36. Food allergies 3/4 What is the most likely cause of wheezing and hives 37. Requires a living host to grow What is the basic characteristics of a virus 38. In designated areas Where should staff members eat, drink, smoke, or chew gum 39. A written medical release is provid- When a food handler with a sore throat ed and a fever return to work with or around food? 40. Segregate the product What should a food service operator do when responding to a foodborne illness outbreak 4/4